Bánh Mì
A crispy French baguette stuffed with pâté, cured pork, pickled daikon and carrot, cucumber, coriander, and chilli — Vietnam's gift to the world of sandwiches.
Cuisines
Vietnamese
Best for
Breakfast
Lunch
Snacks
Build a full meal around Bánh Mì
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
|
1 | Baguette |
|
200 grams | Pork belly |
|
1 tablespoon | Soy sauce |
|
1 tablespoon | Fish sauce |
|
1 teaspoon | Sugar |
|
1 teaspoon | Garlic , minced |
|
1 teaspoon | Shallot , minced |
|
1 teaspoon | Black Pepper , ground |
|
1 tablespoon | Vegetable oil |
|
1 | Cucumber , sliced |
|
1 | Carrot , julienned |
|
1 | Daikon Radish , julienned |
|
2 tablespoons | White vinegar |
Instructions
- 1 In a bowl, combine soy sauce, fish sauce, sugar, garlic, shallot, and black pepper to create a marinade.
- 2 Add pork belly to the marinade and let it sit for at least 15 minutes.
- 3 Meanwhile, mix carrot and daikon radish with white vinegar and sugar to make pickled vegetables. Set aside.
- 4 Heat vegetable oil in a pan over medium heat. Cook the marinated pork belly until caramelized and cooked through, about 10-15 minutes.
- 5 Slice the baguette in half lengthwise and lightly toast it.
- 6 Spread pâté on one side of the baguette (if using).
- 7 Layer the cooked pork, cucumber slices, pickled vegetables, cilantro, and jalapeño slices inside the baguette.
- 8 Close the baguette, cut into serving sizes, and serve immediately.
Tips
For an authentic taste, use a light and airy baguette. Adjust the amount of jalapeño to control the spiciness.